Taco Shells with Filling (Printable Version)
# What You’ll Need:
→ Filling
01 -
140 g cheddar cheese, shredded (keep part separate)
02 -
450 g minced beef
03 -
1 packet taco spice mix (30 g)
→ Pasta
04 -
20-24 large pasta shells (keep some extra in case a few rip)
→ Sauce
05 -
285 g can of enchilada sauce
→ Toppings
06 -
Pico de gallo for serving
07 -
A handful of fresh cilantro, finely chopped (optional)
08 -
120 ml sour cream
# Steps to Follow:
01 -
Turn the oven on to 175°C and grease a 33x23 cm baking dish lightly. Boil the shells in salty water until they’re firm but cooked (check the package). Drain, then rinse with cold water to stop them from cooking further.
02 -
Warm up a big pan on medium-high heat. Add your minced beef and cook it, breaking it into pieces with a spoon, until there’s no pink left. Get rid of extra fat, then put the meat back in the pan.
03 -
Add the taco seasoning to the beef along with half the enchilada sauce. Let it simmer for 5–7 minutes, giving it a stir now and then, until the mixture thickens.
04 -
Take the pan off the heat. Stir in about 70 g (1 cup) of the shredded cheddar cheese until it’s blended well with the meat.
05 -
Spoon the beef and cheese filling into each shell and arrange them neatly in the baking dish you prepared earlier.
06 -
Spread what’s left of the enchilada sauce across the stuffed shells. Sprinkle the remaining cheddar cheese on top. Cover the dish with foil and bake for 25–30 minutes until bubbly and the cheese melts.
07 -
Let the dish sit for a few minutes after taking it out of the oven. Add some cilantro for garnish and serve warm with sour cream and pico de gallo on the side.
# Additional Notes:
01 -
Always cook a few extra shells in case any tear while boiling.
02 -
Letting the dish rest a bit after baking helps with serving and handling.